Happy New Year’s Eve! After a wonderful week that included visiting with family, I have begun to look forward to the new year. I never questioned today’s Pink Grapefruit Champagne Sorbet Cocktail recipe from David Lebowitz’s “Ready for Dessert: My Best Recipes”, but I struggled with the best post to write to put 2011 to bed. Do I simply list the half-year’s most popular posts, or should I share my favorite tips learned over the past six months? I decided on both.
The top 11 posts for 2011 are:11. New Mexico Christmas Biscochitos 10. Warm Cranberry Dip 9. Sans Rival Cake 8. Cupcake Tower DIY 7. Cake Balls 6. Middle Eastern Stuffed Peppers 5. Homemade Butter Mints 4. Homemade Egg Nog & Egg Nog Cookies 3. Long Island Iced Tea Cake 2. Hershey Kiss Acorns 1. Hershey Kiss & Cherry Mice
The top 3 tips I learned in 2011 are:
Gold: If you hesitate to bake on a whim because your butter is chilled in the refrigerator instead of resting at room temperature on the counter, simply rub a stick (or whatever amount is needed) of butter across a vegetable grater. You will end up with a bowl of what looks like mozzarella cheese and can start mixing immediately.
Silver: To avoid baking a dessert with a burnt bottom but gooey center, simply double stack your baking sheets. I have a very tiny oven that bakes foods quickly, and I often sacrificed the bottoms of breads until I doubled stacked a baking sheet under my bread pan. Voila, beautifully baked bread.
Bronze: To kick up the flavor in confectioner’s sugar frosting, substitute flavored coffee creamer for milk.
As for what I plan to enjoy to ring in the new year, I turned to the dessert turned cocktail, Sparkling Pink Grapefruit Sorbet-Cocktail. To make the sorbet, I relied on Christmas gifts from both last year and this year. My sister and brother-in-law gave me an awesome Soft Serve Ice Cream Maker last year, so that took care of the sorbet. Then I used a melon baller Santa put in my stocking this year to scoop tiny balls of sorbet into my champagne flute before pouring in the sparkling wine. The sorbet is equally delicious on its own or served with sparkling wine. Cheers to a happy, healthy new year!
- 2 cups pink grapefruit juice
- ¾ cup granulated sugar
- 1 cup Champagne or sparkling wine, plus additional for serving
- Place a small baking sheet in the freezer to chill.
- Combine ½ cup of the pink grapefruit juice and sugar in a small saucepan over medium heat.
- Stir until the sugar is fully dissolved, remove from heat, and pour the mixture into a medium bowl.
- Add the remaining 1½ cups pink grapefruit juice and 1 cup of the Champagne or sparkling wine to the bowl.
- Cover and refrigerate until chilled, then freeze in an ice cream maker per the manufacturer's instructions.
- Scoop the sorbet into small balls and place on the baking sheet removed from the freezer. Return to the freezer until ready to serve.
- Place a few balls of the sorbet into a Champagne flute, then pour in the remaining Champagne or sparkling wine.